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pear wine koji

A technology of pear wine and distiller's yeast, which is applied in the field of distiller's yeast, can solve the problems that pears cannot be brewed into wine, and achieve the effects of low cost, simple preparation method and strong wine taste

Inactive Publication Date: 2016-01-13
GUIYANG LONGXING FRUIT SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After continuous experimentation, it was found that none of the existing distiller's koji could brew pears into wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The pear koji of the present invention is prepared from the following parts by weight of raw materials: 30 parts by weight of rice, 22 parts by soybeans, 10 parts by polygonum vulgare, 4 parts by iron verbena, 5 parts by sweet grass, 8 parts by orchid grass, 5 parts by pear leaves, 3 peach leaves and 1 pear bark.

[0012] The production steps are as follows: (1) Dry the pear leaves, peach leaves and pear bark and grind them, then mix, sprinkle and ferment for 2 days, then dry and grind; (2) Mix and grind rice and soybeans. Powder; (3) Sun-dry and mix and grind the other components into powder; (4) Mix the above three powders, add water, and knead into Jiuqu pills; (5) Connect the Jiuqu pills to the old song; (6) ), Put the Jiuqu pills with Chenqu on rice straw and culture for 4 days at room temperature until they are full of hyphae; (7), dry the Jiuqu pills with hyphae.

[0013] The method of use can be conventional methods.

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PUM

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Abstract

The invention discloses a perry distillery yeast which is prepared from the following raw materials in parts by weight: 30 parts of rice, 22 parts of soybean, 10 parts of flaccid knotweed herb, 4 parts of Lespedeza pilosa, 5 parts of licorice, 8 parts of orchid, 5 parts of pear leaf, 3 parts of peach leaf and 1 part of pear tree bark. The preparation method comprises the following steps: (1) airing the pear leaf, peach leaf and pear tree bark, pulverizing, mixing, fermenting for 2 days while spraying water, airing, and grinding; (2) mixing the rice and soybean, and grinding into powder; (3) airing the other components, mixing and grinding into powder; (4) mixing the three powders, adding water, and kneading into distillery yeast pills; (5) inoculating aged yeast into the distillery yeast pills; (6) putting the distillery yeast pills with aged yeast on straws, and culturing at normal temperature for 4 days until the distillery yeast pills are full of hypha; and (7) airing the distillery yeast pills with hypha.

Description

Technical field [0001] The invention relates to a koji, in particular to a koji for brewing pear wine. Background technique [0002] Pear is a kind of nutritious fruit, easy to grow, and the yield is large. Therefore, fruit growers plant a large number of pears. However, pears are also a natural seasonal fruit, not easy to preserve and easy to rot. Whenever the pears are ripe, the growers are not only happy with the harvest, but also worry that a large number of pears may not be sold or rot. Brewing pears into pear wine is a good way to solve this dilemma. [0003] Liquor koji is the key to making pear wine. After continuous experimentation, it is found that none of the existing koji can make pears into wine. Therefore, preparing a koji capable of brewing pear wine is a technical problem that needs to be solved urgently. Summary of the invention [0004] The object of the present invention is to provide a koji capable of brewing pear wine. [0005] In order to solve the above t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李益军
Owner GUIYANG LONGXING FRUIT SPECIALIZED COOP
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